Winery: Alves de Sousa
Grapes: Tinta Roriz, Touriga Nacional, Tinto Cão, ...
Region: Douro e Porto
Food pairing: Cheeses, chocolate and red fruits desserts
Winemaking/Vinification: Fermentation with indigenous yeasts at a temperature between 24-28ºc for 3 to 4 days. Interruption of fermentation with wine spirit at 77º V / V. Aged for 2 years in stainless steel vats. 1 year minimum bottle period.
Reviews and Awards: 91 points in Robert Parker; 17,5 points in Vinho Grandes Escolhas.
Tasting Notes: Amber color. Very complex, full of notes of herbs, spices, dried orange peel, maple syrup and almonds. Full-bodied and refined by time, it combines nuances of marmalade, caramel and dried fruits.